This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Fruits and vegetables are prone to microbial contamination from a wide range of sources.